Cooking Freezer Meals

Updated on August 23, 2012
T.M. asks from Saint Louis, MO
4 answers

Before son #3 was born (he's 3 months now) I made a bunch of freezer meals so I didn't have to cook, and have really embraced this method of cooking. However, all the recipes/instructions I've seen say to thaw the meal before cooking, which for my freezer/fridge means thawing overnight. To me, this kind of defeats one of the purposes of freezer cooking, the "Geez, I'm too busy to cook tonight; I'll just get a meal out of the freezer" moment. There has to be a way to cook these meals straight from the freezer. Please enlighten me! Thanks!

What can I do next?

  • Add yourAnswer own comment
  • Ask your own question Add Question
  • Join the Mamapedia community Mamapedia
  • as inappropriate
  • this with your friends

More Answers



answers from Washington DC on

I'm pasting my answer from a while back when someone asked about once a month cooking:

I totally agree on the food saver...the best investment we've ever made. Your food will last so much longer in the freezer without any freezer burn :)

I have done up to two months worth of meals in a weekend. I have 4 large crock pots and I use the McCormicks seasoning packets to keep it simple. Keep in mind these meals are not gourmet meals but the quick fixes in a time crunch. There my "semi-homemade" Our family can stretch meals pretty far since our kids are only 5 and almost 2.

I will suggest now that if you have a large freezer start stocking up on your meats when they go on sale. I only purchase meats several times a year. I am known to go buy 50-100 packs of perdue chicken breasts when they go on BOGO free sale at the local market. In addition to freezing meats I also can them. It is very easy to do and saves a ton of time when rushing to get dinner on the table. The chicken actually cooks in the canning process so it's simply a matter of opening the jar, seasoning the chicken and warming it up. Dinner is done in 15 minutes or less.

Back to the point of the post :)

The night before my cooking marathon hubby and I wash and prep all the veggies needed for our recipes with the exception of the potatoes. Then I put a large pork roast with gingerale in one of the crock pots. It may sound weird but the gingerale makes the meat so tender and juicy. I slow cook the pork all night. The first thing I do in the morning is shred the pork, whip up some bbq sauce or if you have a fav brand you like than use that. One crock of pork makes a TON of homemade pulled pork bbq. Then I divide it out into multiple meals using my food saver bags. I can usually get 8-10 meals out of one large pork roast.

Once that is done and the crock is cleaned I refill it with a large pot roast with potatoes, green beans, carrots and onion. That will slow cook for 8 hours and again the meat is so tender and juicy. You can either divide the meat and veggies for individual "roast" meals or cut the roast into cubes and viola you have a wonderful homemade beef/veggie soup to bag and seal. 5-7 meals out of one crock.

Then I'll make the McCormicks original chicken recipe in another crock pot. (I double the recipe using 2 packets.) This is an all in one dish meal with the chicken, potatoes, green beans, carrots, onion, and any other veggie you'd like. 4-6 meals out of one crock.

The third crock is usually the McCormicks "country chicken" recipe doubled. I love the fact that the chicken and gravy are packed and sealed just waiting reheating. Easy to boil in the bag and then dump over rice or mashed potatoes. 4-6 meals.

The final crock is used to make a veggie mix of potatoes, carrots, green beans, onion, celery, etc. I season these with a packet of hidden valley ranch and slow cook the veggies all day...juicy and tender veggies. 8-10 side dishes done ;D

Once I have all four crocks going then I start on the stove/oven work. We prefer ground turkey over ground beef. I buy 1 lb logs of jenny O ground turkey for $1.99 each at walmart. Again I stock up on these and usually have at least 20 rolls in the freezer.

I start by mixing up 4 lbs of turkey with 4 McCormick's Swedish meatball packs. I do NOT fry the meatballs as directed. Instead I line my cookie sheets with parchment paper and cook all the meatballs at once in my oven on 350 for about 20 minutes. I insert our digital thermometer into one of the meatballs and it beeps at me when done. While the meatballs are cooking I prepare the sauce on the stove. After the meatballs are done I divide them into the food saver bags and then pour the sauce into the bags. This makes 8 meals for us easily. Just boil the bags to reheat and serve over egg noodles or mashed potatoes add a veggie and viola dinner in minutes :)

Next I mix up Italian meatballs following same process. If I have homemade sauce on hand I'll use it if not I pour store brought sauce over the meatballs and seal them. Once again just boil the bag and serve over pasta with a salad or veggies for a simple supper. 8 more meals done in a matter of minutes :)

Next I brown up a ton of ground turkey with onions. Once browned and drained I divide into 3 batches. I take the first batch and whip up turkey taco meat. Divide and freeze to make quick tacos, taco salads or enchiladas. 8 meals.

The second batch is "simple sheppard's pie". Mix ground turkey, carrots, green beans, peas, corn and any other veggies you like, and beef gravy. I divide this into 6 small casserole dishes and seal in the food saver bag. Simply grab it from the freezer, remove the bag, pop it in the oven on 350 until warmed through, gravy will be bubbling. Top with mashed potatoes and put back in the oven for 15 minutes. I have used instant potatoes for this in a pinch and you can't tell the difference. I've also frozen it with the potatoes on top (I have a recipe for make ahead and freeze potatoes, if you're interested.) Delicious any way you do it :)

The third batch is for lasagna. I bake a huge tray of lasagna and then divide it into smaller casseroles to freeze. Add a salad and viola 6 more meals done :) I alternate lasagna with spinach stuffed shells each time I do this to give a variety in the quick meals.

I also make a huge tray of mac and cheese then divide into side dish servings and freeze. One tray can go along way as a side dish :)

I have hubby slice up beef for fajitas. I cook up the beef, peppers, onion, etc. Then divide and freeze for quick fajitas. I do the same with chicken. Another 4-6 meals done. All you have to do is warm and serve :)

Also check out the Lawry's marinades. They have a Hawaiian marinade that will knock your socks off. Use it to stir fry pork or chicken with green, red, and yellow peppers, broccoli, pineapples, and any other veggies you like stir fried. Divide and freeze. Simply boil bag and serve over rice or egg noodles....yummo!

I also make a huge batch of chili to divide and freeze. Chili always tastes better the next day :) I serve over rice or mashed potatoes with a dab of sour cream and cheddar cheese....delicious. We get 8-10 meals out of one big batch.

Once you get started you'll find a zillion things you can make ahead and freeze. For example, I freeze left over turkey and gravy for a quick boil in bag meal to serve hot turkey sandwiches or over mashed potatoes. Whatever you're in the mood for. If I've made a roast I cube the leftovers and make soup or stew to freeze. When I make a one pound meatloaf or in our case turkeyloaf my family only eats half in that meal. I freeze the other half to be used for a quick meal later in the month. You will find you are saving a ton of money because #1 you are not wasting food and #2 you'll have quick meals in place to avoid having to buy fast food out when you're too tired to cook.

When freezing your bags make sure you lay them flat until frozen. Once frozen you can stand them up on end to save space in the freezer.

Give it a try and let me know if you need any help :)
Peace and Blessings,
T. B.

When you premake and freeze your meals all you have to do is boil in the bag and serve :) Meat is already cooked and you have dinner ready in minutes.

4 moms found this helpful


answers from Phoenix on

I have a whole Word document full of freezer to crock pot thawing required. Are you talking about casserole kind of freezer meals? If they were frozen in the pan, they don't need to be thawed either, just cook longer til they are hot. The freezer to crock pot meals are super easy. You just throw the raw meat in a baggie with veggies, sauce and spice, zip shut and freeze, then put in crock the day you want to cook. Hope this helps, message me if you need more info. =)

1 mom found this helpful


answers from Dallas on

I've done it, admittedly more than once. But I have discovered that it really is easy to pull it out the night before. If it's something like soup or fried rice...something along those lines, it can be microwaved. When it's frozen solid like that, you have to use the defrost on the microwave and stir often. If it's something like a pot pie or lasagna, I put tin foil over the top and lower the temp a bit. The lower temp and tin foil help keep things from browning. But it easily takes twice as long to cook...which isn't much of a time saver for me. Egg rolls and lumpia do ok with just a few minutes of defrosting if you are frying them. Since they are wet and it makes the oil go crazy, you can't cook as many at once. (And we have gotten to where we prefer them baked anyway since it's a tad healthier).



answers from Richmond on

say the word..crock pot
K. h.

For Updates and Special Promotions
Follow Us

Related Questions